J's Squash and Red Pepper Soup

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Member recipe by pokerjam

Servings

Serves 4

This roasted butternut squash and red pepper soup combines sweet and smokey flavours and is perfect all year round

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Ingredients

Method

Preheat the oven to 200c/fan Gas Mark 6.

Finely chop the onion, carrot and celery and add to a pan with a small amount of olive oil. Fry on a low to medium heat to soften the veg.

Halve the butternut squash, de-seed and chop into chunks. Quarter the red peppers and de-seed. Drizzle the squash chunks and red peppers pieces with olive oil and place in the oven for approximately 30-40 minutes or until both start to soften and char.

Remove the squash and peppers from the oven and allow to cool. Chop the peppers into small pieces and scoop the squash flesh from the skin using a spoon. Add both to the pan along with the chicken and vegetable stock.

Bring to the boil and simmer for about 10-15 minutes. Add the soup to a blender and blitz until smooth. Pour the soup through a sieve and back into the pan. Add the smoked paprika and dried parsely, stir thoroughly and bring back to the boil, reducing for a thicker consistency if needed. Add salt and pepper to taste, serve with some fresh crusty bread and enjoy!

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